MMMMM, Quiche!!

After the French Dinner Party in September I learned how to make Quiche off the top of my head. I picked up a Quiche Baking Dish at Marshall/HomeGood's and felt inspired to make both a Spinach & Onion and Greek inspired Quiche using Zucchini I had left over from my visit to the farm.

The first one I made with Spinach, Onion, & Garlic sauteed in some butter with Sea Salt & Black Peppercorn Medley. Then sprinkled with Jarlsberg Swiss Cheese.

The Greek inspired was some of the same Spinach mixture used above layered with mandolined Zucchini slices on top. Then the whole mixture is topped with my homemade herbed Feta. I crumbled a package of Feta with Lemon Zest and Fresh Oregano.

QUICHE EGG MIXTURE

2 Eggs

1 Cup Heavy Cream

Sea Salt, To Taste

White Pepper, To Taste

(I add White Pepper instead of Black so the actual Egg mixture is flawless and has no specs running through it)

FRENCH PIE PASTRY/PATE BRISEE

2 1/2 Cups All Purpose Flour

2 Sticks of Unsalted Butter, Cubed & Frozen

1/2 Tsp. Salt

1/2 Tsp. Granulated Sugar

8-10 TBSP. Ice Cold Water

In a food processor you add the Flour, Salt, Sugar, & Frozen Butter (please do not forget to freeze the butter, if you don't, you will not get the result of a nice, flaky crust) and pulsate until the butter is combining with the flour and looks about the size of peas. Then gradually add tablespoons of water until the dough is well combined and ready to form into a ball. Then remove the dough, roll it into a ball, plastic wrap and store in the fridge for 30minutes before rolling out.

You can use the Quiche Egg mixture for any recipe that comes to mind! Try different veggies, meats & cheeses and see which one you like best. As for the Pastry recipe, you can also use this with sweet pies. Enjoy.